Kadala curry is not just any curry but an emotion for me as someone who’s grown in Kerala. I can have it with anything as you can see from the heading of this recipe. May it be with Appams, puttu, porotta, chapati or even dosa. I absolutely love the flavours of Kadala curry. 😍

I am writing this recipe as a continued post to Appam recipe . So you can check that as well. Appam with Kadala curry is definitely a match made in heaven. ❤️

Hope you all try and love this combination too. Happy and healthy cooking ❤️

RECIPE:

Ingredients:

1 Cup = 240 ml

1 Cup black chickpeas/ Chana

1 Tbsp Coconut oil

2 tsp Mustard seeds

A sprig of curry leaves

1/4 tsp Turmeric powder

1/4 tsp Pepper powder

2 tsp Coriander powder

2 tsp Red chilli powder

Salt to taste

To fry and grind:

2 tsp Coconut oil

1 tsp Cumin seeds/ Jeera

1/2 tsp Fennel seeds/ Saunf

A sprig of curry leaves

2 Cloves

1 inch piece of Ginger

4 to 5 Garlic cloves

1 large Onion

1 large Tomato

1/4 Cup Desiccated or fresh Coconut

Step by step recipe:

1. Wash well and soak the black chickpeas overnight or for 8 hours..

2. Drain the soaked water.  Add fresh water for atleast 1 cm above the level of chickpeas and pressure cook till soft. I have electric stovetop and I keep it for 15 mins on low flame after one whistle.

3. Now heat Coconut oil in a pan and add all ingredients mentioned under “to fry” one by one. Start with cumin seeds, fennel seeds, then add curry leaves, fry ginger garlic, then add onions. Once onions turn translucent, add tomatoes.

4. Once tomatoes turn soft, add coconut and fry for few minutes.

5. Remove from flame, allow it to cool. Once cooled, add to a mixer jar.

6. Grind to a smooth paste adding little water.

7. Now heat the pan again adding Coconut oil. Add mustard seeds and allow it to splutter. Add curry leaves and fry. Now add the ground paste. Mix well.

8. Now add turmeric powder, pepper powder, coriander powder and red chilli powder along with salt. Mix well.

9. Add cooked chickpeas and boil it in the masala for about 10 to 15 mins till the chickpeas absorb the masala. Mash a little of the chickpeas with a masher to make the gravy thick..

10. Serve Kadala curry with Appams, Puttu, Chapati, Porotta or Dosa.

I have served it with Appams and the combination is amazing 😍